Sheet Pan Portobello Tacos with Salsa Verde
Sheet pan portobello tacos with a simple salsa verde made with cilantro, tomatillos, garlic and lime. Comes together in just 20 minutes!
Servings: 4
Equipment
Ingredients
For the mushroom tacos:
- 8 ounces portobello mushrooms stems discarded and sliced into thick strips
- 1 yellow onion sliced
- ½ tablespoon ground cumin
- ½ tablespoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- corn or flour tortillas
For the Salsa Verde:
- 7-8 to tomatillos paper skins removed and rinsed
- 2 garlic clove
- 1 jalapeno
- ¼ cup fresh cilantro chopped
- 3 tablespoons lime juice
for serving:
- 1 lime quartered
Instructions
Prep Ahead:
- Prep the mushrooms and onions:
- Preheat the oven to 400*F.
- Toss mushrooms, onions, seasonings and oil in a large bowl until coated.
- Spread the mushroom mixture on a sheet pan in an even layer.
- Roast for 10 minutes until the mushrooms and onions have softened.
- Remove from the oven and let rest until cool enough to handle.
- Transfer the mushrooms to a resealable bag or container. They will store in the fridge for up to 4 days.
Prep the Salsa Verde:
- Heat a large, stainless steel or cast iron pan over high heat.
- Place the tomatillos cut side down on the pan, dry, and arrange the garlic cloves and jalapeno on the sides.
- Cook 3-4 minutes, turning once or twice to brown on each side until the tomatillos have softened and begun to wilt.
- Remove from the heat and transfer the contents of the pan to a food processor or blender.
- Add the cilantro and lime juice and process until smooth.
- Transfer the salsa verde to a resealable container. It will store in the fridge for up to 1 week.
Prepare From Prepped:
- If desired, toast the tortillas on a dry pan until lightly browned.
- Fill the tacos with the mushrooms and onions, then top with salsa verde and garnish with remaining chopped cilantro and a squeeze of fresh lime.
Make From Fresh:
- Roast the mushrooms:
- Preheat the oven to 400*F.
- Toss mushrooms, onions, seasonings and oil in a large bowl until coated.
- Spread the mushroom mixture on a sheet pan in an even layer.
- Roast for 10 minutes until the mushrooms and onions have softened.
- Remove from the oven and let rest until cool enough to handle.
Make the Salsa Verde
- While the mushrooms are roasting, slice each tomatillo in half.
- Heat a large, stainless steel or cast iron pan over high heat.
- Place the tomatillos cut side down on the pan and arrange the garlic cloves and jalapeno on the sides.
- Cook 3-4 minutes, turning once or twice to brown on each side, until the tomatillos have softened and begun to wilt.
- Remove from the heat and transfer contents of the pan to a food processor or blender.
- Add the cilantro and lime juice and process until smooth.
Make the tacos
- If desired, toast the tortillas on a dry pan until lightly browned.
- Fill the tacos with the mushrooms and onions, then top with salsa verde and garnish with remaining chopped cilantro and a squeeze of fresh lime.
Notes
Make sure the sheet pan you use to roast the mushrooms is a heavy, sturdy one; this prevents any accidental burning while in the oven.
If you don’t have a blender or food processor, you can chop the salsa verde ingredients together to form a chunky salsa instead.
If you don’t have a blender or food processor, you can chop the salsa verde ingredients together to form a chunky salsa instead.